Pasteurized Old Sheep Cheese

Pasteurized Old Sheep Cheese

This is a cheese made from pasteurized sheeps milk. It is sold at four ripening levels (soft, semi-cured, cured and aged)


-10.6 oz (300 g) wedge
-8.8 oz (250 g) wedge
-Whole piece of approximately 6 lb (3 kg)
-Cheese tine in olive oil of approximately 6 lb (3 kg)
- Cheese tine in olive oil of approximately 44 oz (1.250 kg)


Temperature and atmospheric humidity are key factors in the conservation of cheese.

The fermentation of cheese is sped up under higher temperature and slows down under lower temperatures.

If the atmospheric humidity is too high, the rind will become mouldy; on the other hand, if the humidity is too low, the cheese will harden and dry up.

The best system for preserving cheese is aluminium foil or film (only the cut, as the rest of the cheese needs to breath) at a temperature no higher than 57 ºF (14 ºC) (ideally 43-50 ºF / 6-10 ºC, e.g. in the vegetable box of the refrigerator) and humidity between 70 and 80 percent. The cheese should be turned over every 8 to 10 days.

It is very important to note that to appreciate all the characteristics of a cheese, it should be taken out of the refrigerator and unwrapped some 15 minutes before consumption, so that it will be at room temperature when consumed.

When it lacks ripening, put it in a dark place, covered and at room temperature.


It should be taken out of the refrigerator and the package open some 15 minutes prior to consumption, as the best temperature for eating it is roughly 72 ºF (22 ºC).

Cutting the cheese is very important for both conservation and aesthetic reasons: it should be clean and thin, with no irregularities in the cutting surface.

Special double handle knives can be used to cut pieces into halves, or an ordinary knife with a sufficiently long blade that can reach the center of the cheese.

The ideal knife has a single edge and a rounded off end.

Before cutting, the knife should be tempered. Submerge the blade for a few moments in hot water and dry it with a cloth. The cut should be angular, with the vertex in the geometric center of the piece. Do not cut more than will be consumed and divide the part into slim sheets between three and five millimetres thick. They should be cut into isosceles triangles.

The best way to present the cheese is cut on a wooden board, but given that this may not always be possible, any flat plate will do, though piling up pieces of cheese should be avoided.


Aged cheeses with high degrees of ripening match perfectly with red wines with body and high alcohol content from Rioja, Ribera del Duero or Priorato. It should always be remembered that these are only guidelines and should never be interpreted as a rule. To each his own.